River Cafe LondonTHIRTY YEARS OF RECIPES AND THE STORY OF A MUCH-LOVED RESTAURANT

With River Cafe London, Ruth Rogers and her restaurant’s head chefs, Joseph Trivelli and Sian Wyn Owen, invite you to join them in marking thirty years of memories and good food—the simple, high-quality Italian cooking that London’s River Cafe has been providing since 1987. Together Ruth and her co-founder, Rose Gray, helped to shape the way we eat, trained a new generation of chefs, and, with their best-selling cookbooks, transformed the way we prepare Italian food at home.

Here are 120 recipes for incomparable antipasti, primi, secondi, contorni, and dolci—both revised and updated favorites from Ruth and Rose’s first cookbook, as well as thirty new classics from their menus today: Ravioli with Ricotta, Raw Tomato, and Basil; Spaghetti with Lemon; Risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, of course, their famous Chocolate Nemesis cake.

River Cafe London also incorporates Ruth’s memories of the restaurant’s storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant’s many artist friends.

This beautiful cookbook encapsulates the essence of the restaurant and its food—and is a must-have for all food lovers to cook from time and again.

Rose Gray and Ruth Rogers are the chefs of London’s enormously successful River Cafe, which they founded in 1987. Their five previous books, London River Cafe Cookbook (U.K.: The River Cafe Cookbook), The Cafe Cookbook (U.K.: River Cafe Cookbook Two), River Cafe Italian Kitchen, River Cafe Cookbook Green, and Italian Easy (U.K.: River Cafe Cookbook Easy), have all been bestsellers. The authors are also the hosts of a twelve-part television series. Visit them at rivercafe.co.uk.

Ruth Rogers is the American-born wife of architect Sir Richard Rogers. The River Cafe evolved from the lack of anywhere to eat when Sir Richard Rogers set up his new Thames Wharf complex. Initially running the cafeteria of his architectural firm, Ruth decided she should do this professionally.

Sian Wyn Owen is head chef at the River Cafe and has worked alongside Ruth Rogers for more than 17 years.

Joseph Trivelliis head chef at the River Cafe and has worked in its kitchens for more than 16 years.

Rose Gray ran the kitchen at Nell’s Club in New York before joining Ruth Rogers in London to launch The River Cafe.

“An instant classic. . . . Those who know the original blue book—or landmark restaurant—will fall in love with it all over again. Those who don’t have a surprise in store. . . . The River Cafe has always espoused the simple, ingredient-forward ways of the Italian kitchen; revisit it here and now in a book built to engage cooks for years to come.” —Eater“When Rogers Gray Italian Country Cookbook was published in 1995, it launched a food moment, the ripples of which are being felt to this day. . . . While the dishes at the fabled restaurant were flawless, the published recipes were . . . rather loosey-goosey. This stunningly designed edition corrects that, as the recipes have been tested and updated. Like the restaurant, they feel as vital as ever.” —Christine Muhlke, Bon Appétit“An intriguing mix of updated classic recipes from the restaurant and 30 new ones like ravioli with ricotta, raw tomato and basil—all of which are refreshingly straightforward in their tone. With art direction by Michael Nash Associates, which balances vintage menus drawn or painted on by artists who frequent the restaurant, with black and white photos inside the space, and crisp shots of food, the book belongs as much on a coffee table as it does in the kitchen.” —Devra Ferst, Food & Wine“This book, with its bold graphics and bright colors, is like an invitation to eat at one of the best restaurants in the world. . . . I hope River Cafe London will change your life the way working at The River Cafe changed mine.” —April Bloomfield, from the Foreword